Madeline Mackinnon of Natural Hormone Healing has taught me so much about keeping my own hormones in balance. Using what I have learned from her, I’ve created 5 recipes that you can prepare in advance and take to work.

My fridge was pretty scarce yesterday morning. Not a lot to be found. No bacon. Not enough leftovers to make a complete meal. Just 2 eggs. And hungry people. And a pound of raw ground pork. And on onion on the counter.

Definitely enough to make an amazing breakfast.

So on to a recipe for simple pork breakfast sausage patties that you will want to make the very next time you want a delicious meal full of protein to get you started and keep you going, feeling great, of course.

OPTIONAL: 2-4 eggs to fry (omit if adhering to the Autoimmune Protocol)

INSTRUCTIONS:

Add ground pork to a large mixing bowl. Add minced onion, sea salt, white pepper, fennel seeds and avocado oil and mix with a baker’s spatula (or your hands) until everything is well-combined. Try not to over-mix, which will create a gummy consistency.

Divide pork into 5 balls and flatten to form patties. You don’t have to make perfect looking patties, they can be rustic (and are great that way), just aim to keep them the same thickness so that they take the same amount of time to cook.

Heat lard in a cast iron pan to medium high. Allow the lard to melt completely. Add pork patties and cook 4-5 minutes per side, or until completely cooked through. If you have a splash guard, you will want to use it. Frying can be messy. Splash guards come to your rescue (You can often find these cheap at dollar stores which is great because they are nice to replace them from time to time).

When your patties are done cooking, remove them from the cast iron pan and place them on a serving plate. Fry your eggs (if having) in the same pan. Yum. So good. Breakfast made in the cast iron is always, always the way to go.

Serve pork patties and eggs on a plate and enjoy with coffee, or this coffee alternative, and enjoy every bite while you embrace the beginning of a new day.

Whole30 teamed with Real Plans to develop a meal planning program specializing in delicious, healthy meals that are AIP, Paleo and Whole30!

Even as a Personal Chef, I can always use some help creating new menus and I find inspiration from so many talented individuals, to which I am incredibly thankful for. Discovering new recipes keeps my work interesting, my clients satisfied and all of our bellies really happy.

There are over 500 (and growing!) Whole30 specific meals, and some of the recipes are my own. I’m so excited to be a part of this new project!

I have been in love with all of the recipes from Plant-Based Paleo and am working my way through cooking all of its recipes.

Here is a fantastic salad recipe that I have made for myself and my clients:

Ume Carpaccio Salad from Plant-Based Paleo This salad is elegant enough to impress dinner guests, yet simple to prepare and really delicious. Shaved radish supports a healthy liver and asparagus has a host of benefits, including an improved digestion and strengthening bones. Top this salad with sprouted seeds* and a clean vinaigrette and enjoy how amazing it allows you to feel. *Note: simply leave out the sprouted seeds to keep this recipe AIP. Serves 2-4

INGREDIENTS:

SALAD:

4 cups of baby arugula

1 cup of micro kale greens

1/2 bunch of asparagus

4 radish

1/4 cup of sprouted pumpkin seeds (omit if you are adhering to the Autoimmune Protocol)

Special tools: vegetable peeler

VINAIGRETTE:

6 Tbs. umeboshi paste (you can find this in the Asian section at your market)

4 Tbs. toasted sesame oil

1/3 cup apple cider vinegar (Plant-Based Paleo used rice vinegar)

1/2 tsp. sea salt
Dash of ground white pepper (omit white pepper if you are adhering to the Autoimmune Protocol)

INSTRUCTIONS:

Remove the tough ends of your asparagus (usually about 2-3″ of each stalk) and chop in 2″ bite size pieces. Transfer to a small sauce pan and boil until soft, about 5 minutes (you can also steam your asparagus). Allow to cool on a plate in the fridge while you assemble the rest of the salad.

In a large salad bowl, add baby arugula and micro kale greens and gently toss with a spoon or salad tongs.

Measure 1/4 cup of sprouted pumpkin seeds and set aside. For even more flavor, toast your pumpkin seeds in a skillet on medium heat until golden, stirring frequently for about 5 minutes.

Using a vegetable peeler, shave each radish over your salad greens, allowing the shavings to evenly cover your greens.

In a small bowl (or mason jar), whisk all of your salad vinaigrette ingredients.

Add cooled asparagus to your salad.

When ready to serve, plate 2-4 servings and top with sprouted pumpkin seeds and vinaigrette.

This salad is absolutely delicious on its own, and fantastic paired with grilled flank steak and riced cauliflower.

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Welcome to Savor & Fancy

Hi, I'm Sarah, a Personal Chef in Los Angeles, cooking delicious and healthy foods that make you feel your very best. This is where I share recipes, kitchen tips, and menus to keep you inspired in your own kitchen. I also write passionately about healing your relationship to food, diets and fitness, and offer coaching sessions to support you while on your own journey of self-acceptance and healing. Thank you for stopping by!

Disclaimer

All information found on this website is for informational and creative culinary purposes only. This website is not intended to diagnose, treat, cure or prevent any disease and is not intended to be a substitute or replacement for any medical treatment. Please seek the advice of a healthcare professional for your specific health concerns.